Chinese Almond Chicken

This classic Chinese-American dish features tender shredded chicken stir-fried with crisp celery, onions, mushrooms, and bamboo shoots. The combination is finished with toasted almonds for a delightful crunch and a savory soy-sherry sauce that ties everything together. It&# 226;ÂÂs a flavorful, protein-rich meal that comes together quickly, making it perfect for busy weeknights. The contrast between the soft chicken and crunchy nuts creates a satisfying texture that pairs beautifully with steamed rice. Simple ingredients deliver a restaurant-quality result that the whole family will enjoy.

Cooking Method: Frying, Sautéing, Stewing

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 848.6

Description

This classic Chinese-American dish features tender shredded chicken stir-fried with crisp celery, onions, mushrooms, and bamboo shoots. The combination is finished with toasted almonds for a delightful crunch and a savory soy-sherry sauce that ties everything together. It&# 226;ÂÂs a flavorful, protein-rich meal that comes together quickly, making it perfect for busy weeknights. The contrast between the soft chicken and crunchy nuts creates a satisfying texture that pairs beautifully with steamed rice. Simple ingredients deliver a restaurant-quality result that the whole family will enjoy.

Ingredients

3 pound Chicken*
1/3 cup Fresh mushrooms**
3 tablespoon Soy sauce
1/2 cup Bamboo shoots -- cut diag
3/4 teaspoon Salt
1/2 cup Celery -- cur diag cut
1 tablespoon Cornstarch
1/4 cup Onion -- cut in thin strips
2 tablespoon Sherry
10 Water Chestnuts -- thin

Directions

1
Remove meat from chicken bones and shred into bite-sized pieces.
2
In a bowl, mix shredded chicken with soy sauce, salt, cornstarch, and sherry. Set aside to marinate.
3
Heat 1 1/2 cups of oil in a wok or deep skillet over medium-high heat.
4
Fry almonds or walnuts until golden brown. Remove with a slotted spoon and drain on paper towels.
5
Pour off all but 3 tablespoons of the oil from the pan.
6
Add celery, onions, mushrooms, bamboo shoots, and chestnuts. SautÃÂ© for 1 minute until slightly tender.
7
Remove vegetables from the pan and set aside.
8
Add 4 tablespoons of oil to the hot pan.
9
Add the marinated chicken and stir-fry for 1 minute until cooked through.
10
Return the vegetables to the pan. Add 1/3 cup chicken stock.
11
Simmer for 1 minute to combine flavors.
12
Fold in the toasted almonds or walnuts.
13
Serve immediately over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 848.6kcal

% Daily Value *
Total Fat 41.0g64%
Saturated Fat 11.2g56%
Cholesterol 303.0mg101%
Sodium 4582.1mg191%
Total Carbohydrate 6.9g3%
Dietary Fiber 1.0g4%
Sugars 1.5g
Protein 93.9g188%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, almonds, bamboo, celery, chestnuts, chicken, chinese, cornstarch, cur, cut, diag, fresh, frying, gbgh75, main, mushrooms, onion, salt, sauce, sautÃÂ©ing

Read it online: https://www.chefs-mate.com/recipe/chinese-almond-chicken-gbgh75-a/